The Butcher's Info Blog

 Its a steady rain and 65 degrees on a June morning here in the Catskill Mountains of New York. That's a far cry from the weather in San...

 Recently we added a lesson on game meats, devoting and entire class day to game and unique meat products. The popularity of alternative r...

 Along the southern coast of Connecticut is the town of Westport. Just a minute off of Rt 95 you can find Saugatuck Craft Butchery there. ...

There are a lot of meat fabrication clips out there on you tube; some are very well done while others are very poor. How can a chef or butch...

The other day we were cutting a half hog during class and it was from small local processor. It weighed just about 100 lbs., making it a ver...

My nephew, Austin Schneller, is raising four hogs this year. Each year he raises a few for his own consumption and a lucky few friends wh...

I was reading an article in a trade magazine the other day which was commenting about the average carcass weight of recent beef. Beef h...